New Orleans Style Cajun Jambalaya with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and spicy jambalaya packed with smoked andouille sausage, tomatoes, and traditional Cajun spices, simmered to perfection. This american-inspired rice & grains ready in about 50 minutes pairs long grain rice, chopped onion, chopped green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant.
  2. Step 2: Add 1 cup chopped onion, 1 cup chopped green bell pepper, 1 cup chopped celery, and 3 cloves minced garlic to the pot. Sauté for 5-6 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 1 1/2 cups long grain rice, 14 oz canned diced tomatoes with juice, 3 cups chicken broth, 2 tbsp Cajun seasoning, 2 bay leaves, and 1 tsp hot sauce. Mix well.
  4. Step 4: Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer gently for 25 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Remove bay leaves, season with salt and black pepper to taste, fluff rice with a fork, and serve hot.

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Frequently asked questions

How long does New Orleans Style Cajun Jambalaya with Andouille Sausage take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover New Orleans Style Cajun Jambalaya with Andouille Sausage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain rice from drying out.

Can I substitute ingredients in New Orleans Style Cajun Jambalaya with Andouille Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale New Orleans Style Cajun Jambalaya with Andouille Sausage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with New Orleans Style Cajun Jambalaya with Andouille Sausage?

American rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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